Vegan Chocolate Raspberry Tart

This Vegan Chocolate Raspberry Tart is inspired by my lovely mother. A woman that appreciates all the best things in life like chocolate. Especially when that chocolate is paired with something delicious like raspberry or mint. I’ve made her countless chocolate desserts over the years so when I decided to start working on a vegan chocolate dessert, I immediately thought of her. And what better time to post this recipe than the week of Mother’s Day?

My first idea was to make a chocolate mousse that I could serve along with fresh raspberries. I had quite a few failed attempts but one of them turned out to be a delicious silky pudding. Not what I was aiming for, but so so good. Pudding is an odd dessert to serve to adults and it makes me think of hospitals (does anyone else feel this way?). After some brainstorming, I decided to adapt it to a tart with layers of crust, raspberry, and a thick, chocolatey, rich filling.

To make this Vegan Chocolate Raspberry Tart, you start by making the crust which I adapted and vegan-ized Blossom to Stem’s Chocolate Shortbread Crust . It comes together easily by combining all the crust ingredients into a thick dough. The crust dough is pressed into the bottom of a parchment lined 9 inch springform pan. It’s baked and then removed from the oven to cool briefly. While the crust is baking, it’s time to make the chocolate filling. It starts with a combination of sugar, cocoa powder, cornstarch, and salt. Oat milk is slowly added and whisked until combined and smooth. It is stirred constantly over low heat until it thickens. Vegan chocolate is added and whisked in well. To assemble the tart, a thin layer of raspberry jam or preserves are spread on the crust and the chocolate filling is poured and spread evenly over it. It cools and sets overnight before digging in. I love decorating this with fresh raspberries to make it a total stunner.